There is something incredibly refreshing and satisfying about Vegetable Spring Rolls that makes them a perfect light meal or appetizer. The Vegetable Spring Rolls with Peanut Dipping Sauce Recipe is a colorful, crunchy, and herbaceous delight wrapped in delicate rice paper, paired with a creamy, slightly sweet, and savory peanut dipping sauce that brings everything together beautifully. This recipe is a celebration of fresh veggies, fragrant herbs, and a dip that’s bursting with flavor, all easily made right in your kitchen. Whether you’re serving these to guests or treating yourself, these spring rolls are sure to impress with their vibrant textures and lovely balance of tastes.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the freshness of each ingredient. Every component plays a crucial role to create the perfect harmony of taste, texture, and color that makes Vegetable Spring Rolls so irresistible.
- Rice paper wrappers: These translucent sheets serve as the edible canvas that holds all the vibrant ingredients together.
- Shredded carrots: Provide a sweet crunch and a bright pop of orange color.
- Cucumber, thinly sliced into matchsticks: Adds refreshing crispness and moisture.
- Red bell pepper, thinly sliced: Offers a mild sweetness and vivid red hue.
- Purple cabbage, thinly sliced: Brings crunch and a lovely deep purple contrast.
- Fresh mint leaves: Infuse each bite with a cool, aromatic freshness.
- Fresh cilantro leaves: Add a bright, citrusy lift that brightens the palate.
- Fresh basil leaves: Deliver a subtly sweet, peppery flavor that complements the veggies.
- Avocado slices (optional): Offer creamy richness to balance the crunch and herbs.
- Rice vermicelli noodles (optional): Provide light, chewy texture for heartier rolls.
- Peanut butter: The creamy base of the dipping sauce, lending a nutty, satisfying flavor.
- Soy sauce: Adds salty umami depth to the sauce.
- Rice vinegar: Cuts through the richness with a gentle tang.
- Honey or maple syrup: Brings a subtle sweetness that balances the soy and vinegar.
- Sesame oil: Imparts a toasty, aromatic finish to the sauce.
- Warm water: Used to thin out the peanut sauce to a perfect dipping consistency.
- Crushed peanuts (optional): For garnish, adding an extra crunchy texture and nutty flavor punch.
How to Make Vegetable Spring Rolls with Peanut Dipping Sauce Recipe
Step 1: Prepare the Veggies
Start by slicing all your fresh vegetables into thin, manageable strips that will easily fit inside the rice paper. Combine the shredded carrots, cucumber matchsticks, red bell pepper slices, and purple cabbage onto a large plate. Don’t forget to wash and gently pat dry the fresh mint, cilantro, and basil leaves before adding them alongside. If you want that extra touch of creaminess, slice your avocado just before assembling so it stays fresh.
Step 2: Cook the Rice Vermicelli Noodles (Optional)
If you’re including rice vermicelli noodles for added texture, cook them according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and keep the noodles from sticking together. Set these aside so they’re ready to be added to your spring rolls later.
Step 3: Soften the Rice Paper Wrappers
Fill a large, shallow dish with warm water. One at a time, dip each rice paper wrapper into the water, soaking for about 10 to 15 seconds. This softens the wrapper enough to be pliable but not so much that it tears easily. Lay the softened paper flat on a clean surface or plate, ready for filling.
Step 4: Assemble the Spring Rolls
Place a small handful of your prepared vegetables, herbs, and vermicelli noodles (if using) in the center of the rice paper. Add avocado slices if you love that creamy softness combined with the crunchy vegetables. Be careful not to overfill as it makes wrapping tricky.
Step 5: Roll Them Up
Fold the sides of the rice paper in toward the center, then roll tightly from the bottom up to enclose the filling securely. This technique ensures the spring roll stays neatly packed and won’t unravel when you dip it into that luscious peanut sauce. Repeat this process with the remaining wrappers and ingredients until all your spring rolls are assembled.
Step 6: Make the Peanut Dipping Sauce
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, and sesame oil. Slowly add warm water one tablespoon at a time while stirring until the sauce reaches your desired dipping consistency — creamy but not too thick. If desired, sprinkle some crushed peanuts on top for extra texture and flavor.
Step 7: Serve and Enjoy
Arrange your Vegetable Spring Rolls on a platter or individual plates and place a small bowl of peanut dipping sauce alongside. The combination of fresh, crunchy rolls dipped into the rich, nutty sauce is pure magic!
How to Serve Vegetable Spring Rolls with Peanut Dipping Sauce Recipe
Garnishes
Garnishing your spring rolls with crushed peanuts or a sprinkle of finely chopped fresh herbs like cilantro or mint adds a delightful final touch. It enhances both texture and visual appeal, making every bite interesting and vibrant.
Side Dishes
Serve these spring rolls alongside a light Asian-style salad or a bowl of steaming hot miso soup for a fuller meal. They also pair wonderfully with a chilled cucumber salad or steamed edamame beans for added variety and nutrition.
Creative Ways to Present
For parties or gatherings, arrange the spring rolls in a circular pattern with a beautiful bowl of peanut dipping sauce in the center. You can also cut the rolls in half diagonally to showcase their vibrant fillings — perfect for easy picking and sharing. Wrapping bamboo or wooden skewers through the rolls can add a fun finger-food element too.
Make Ahead and Storage
Storing Leftovers
Leftover spring rolls are best stored in an airtight container lined with a damp paper towel to prevent the rice paper from drying out. Store them in the refrigerator and try to consume them within 1-2 days for optimal freshness and texture.
Freezing
These Vegetable Spring Rolls with Peanut Dipping Sauce Recipe are best enjoyed fresh, so freezing is not recommended as it affects the texture of the rice paper and the fresh vegetables inside.
Reheating
Since these spring rolls are typically served fresh and cold, reheating is not necessary. The peanut dipping sauce also tastes best at room temperature or slightly chilled. If you prefer warmer sauce, gently heat it on the stove or in the microwave, stirring frequently.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to swap in bean sprouts, julienned zucchini, or even thinly sliced avocado to customize the rolls to your liking. The key is to keep the veggies thin enough for easy rolling.
Is it necessary to include the herbs?
The fresh herbs are what really brighten these spring rolls and add complexity to the flavor profile. While not absolutely mandatory, omitting them will make the rolls less aromatic and vibrant.
Can I make a vegan version of the peanut dipping sauce?
Yes! Using maple syrup instead of honey ensures the dipping sauce remains totally vegan without compromising on that perfect balance of sweet and savory.
What’s the best way to prevent the rice paper from sticking together?
Lay each softened rice paper on a clean, slightly damp towel or non-stick surface and avoid stacking them before filling. Working on a large surface area helps keep them separate and easier to handle.
Can this recipe be gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari in the peanut dipping sauce. Rice paper wrappers and the vegetables are naturally gluten-free.
Final Thoughts
I truly hope you enjoy making and munching on this Vegetable Spring Rolls with Peanut Dipping Sauce Recipe as much as I do. It’s light, fresh, and bursting with flavor — everything you want in a healthy snack or appetizer. Once you get the hang of rolling these colorful bundles, you’ll find yourself craving them often, inviting friends over just to share the joy of fresh homemade spring rolls. So, roll up your sleeves, gather those crisp veggies, and get ready for some delicious fun!
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Vegetable Spring Rolls with Peanut Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8-10 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
These fresh and vibrant Vegetable Spring Rolls are a light and healthy appetizer or snack, featuring crisp shredded vegetables and fresh herbs wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, they offer a perfect balance of textures and flavors, making them ideal for a refreshing, gluten-free, and vegetarian treat.
Ingredients
Spring Rolls
- 8–10 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into matchsticks
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1 avocado, sliced (optional)
- Rice vermicelli noodles (optional, amount as desired)
Peanut Dipping Sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin the sauce)
- Crushed peanuts for garnish (optional)
Instructions
- Prepare the Veggies: Slice the carrots, cucumber, red bell pepper, and purple cabbage into thin strips. Arrange them on a plate along with the fresh mint, cilantro, basil leaves, and avocado slices if using.
- Cook Vermicelli Noodles: If using rice vermicelli noodles, cook according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Soften Rice Paper Wrappers: Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens just enough to be pliable but still holds its shape. Lay it flat on a clean surface or cutting board.
- Assemble the Spring Rolls: Place a small handful of the sliced vegetables, fresh herbs, and vermicelli noodles (if using) in the center of the softened rice paper. Add one or two slices of avocado if desired.
- Roll the Spring Rolls: Fold the sides of the rice paper wrapper inward over the filling, then tightly roll the wrapper from the bottom up, encasing the filling securely. Repeat this process for each rice paper wrapper until all rolls are assembled.
- Make the Peanut Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, and sesame oil until smooth. Gradually add warm water one tablespoon at a time, stirring until the sauce reaches your preferred consistency. Garnish with crushed peanuts if desired.
- Serve: Arrange the spring rolls on a serving plate and serve alongside the peanut dipping sauce for dipping. Enjoy immediately for the best texture and freshness.
Notes
- Use warm water to soften rice paper wrappers evenly without tearing.
- If you prefer a spicier sauce, add a dash of chili flakes or Sriracha to the peanut dipping sauce.
- Spring rolls are best eaten fresh but can be stored wrapped tightly in plastic wrap in the refrigerator for up to 4 hours.
- To prevent sticking, place a damp towel under the assembled spring rolls on the serving plate.
- Feel free to customize the fillings with other fresh vegetables like bean sprouts, lettuce, or sprouts.
